Description
Delight in this airy and flavorful Coconut Cloud Cake recipe that combines moist white cake infused with coconut milk and extracts, layered with luscious coconut whipped cream. Perfectly topped with shredded coconut, this dessert offers a tropical twist that’s both light and indulgent, ideal for any celebration or a special treat.
Ingredients
Scale
Cake Ingredients
- 1 box white cake mix
- 1 cup canned coconut milk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut
Whipped Cream Frosting
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp coconut extract
Topping
- Additional shredded coconut for topping
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cake does not stick.
- Make Cake Batter: In a large bowl, combine the white cake mix, canned coconut milk, vegetable oil, egg whites, coconut extract, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and well mixed.
- Fold in Coconut: Gently fold the sweetened shredded coconut into the batter to incorporate the texture evenly without deflating the mixture.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and place on a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and coconut extract together until stiff peaks form. This will be your light and fluffy frosting.
- Assemble the Cake: Once the cakes are completely cooled, spread a generous layer of the whipped cream over the first cake layer. Place the second layer on top, then cover the entire cake with the remaining whipped cream.
- Add Coconut Topping: Sprinkle additional shredded coconut over the top and sides of the cake for both flavor and decoration.
- Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to set properly.
Notes
- For a lighter texture, substitute half of the coconut milk with buttermilk.
- This cake is best served chilled and can be prepared a day in advance.
